Fiesta Slaw

Published June 1, 2005.

Why this recipe works:

Thinly sliced vegetables make a better Fiesta Slaw because they absorb dressing more readily than thicker vegetables. We used the shredding disk of a food processor, a V-slicer, or a sharp chef’s knife—most vegetables can be easily sliced thin enough by hand. Serve the slaw as soon as possible… read more

Thinly sliced vegetables make a better Fiesta Slaw because they absorb dressing more readily than thicker vegetables. We used the shredding disk of a food processor, a V-slicer, or a sharp chef’s knife—most vegetables can be easily sliced thin enough by hand. Serve the slaw as soon as possible after preparation. Most slaws shed a good deal of liquid quickly, and the flavors may turn watery and the texture soft.

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Serves 4 to 6

Although a mix of red, orange, and yellow peppers will provide the prettiest appearance, this slaw can be made with just one type of bell pepper. For a spicier slaw, do not remove the inner flesh and seeds from the jalapeño. Very thin strips of bell pepper are essential for this recipe, so make sure your knife is plenty sharp.

Ingredients

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